I feel a little like #tipsyClaire – wiped! Not that I’m complaining — I’ve had birthday (46th) and anniversary (21st) celebrations in the last 7 days — and sometimes, you just have to give in and come to terms with the fact that you can’t do it all.
All of this means that I don’t, and won’t, have a recipe for you this week. Stay with me, though. I’ve got a few ideas (and links) for you later in the post…
The cookbook is partly to “blame” too. Marketing and PR are really starting to ramp up, and I’ve been told it’s possible that I’ll have the first copies of the finished hard copy by the middle of this month!
I’m absolutely thrilled to announce that my first appearance and book signing will be in my hometown of Vancouver, BC, at Barbara Jo’s Books to Cooks on Wednesday, June 15 at 4pm. I’d love for any and all Outlanders in the area to come and join us! Please RSVP asap to Barbara Jo’s at 604-688-6755. You may even get to meet my mom! 🙂
I’m afraid there’s no official book tour for Outlander Kitchen: The Official Outlander Companion Cookbook, but I will be making a few appearances at Outlander Gatherings in North Carolina (July) and Georgia (October). I also have a VERY EXCITING announcement about another appearance coming soon. We’re just sorting out the details now.
And for anyone wanting to pre-order Outlander Kitchen, please see my About page for all the details and links.
I apologize about not having a recipe for you for Episode 5, but I did go back through my idea book, and found a list of classic French dishes that I brainstormed before Season 2 began. I’ve included links to recipes from reliable sources. I haven’t made any of these recipes myself, but I can vouch for the chefs that wrote them. I’ve never known any of them to steer me wrong. There’s also quite a few great French recipes from Dragonfly in Amber already on Outlander Kitchen. You’ll find them here, in the Recipe Index.
For Monsieur Duverney, we have a cookie/cupcake hybrid, in the form of a FINANCIER. Although generally baked in a special Financier pan, a mini muffin tin works perfectly well. The recipe is from French food maven, Dorie Greenspan. From her post and recipe:
“The financier is a pure-bred Parisian, having been created in the late nineteenth century by a pastry chef named Lasne, who had a shop on the rue Saint-Denis near the Bourse, the city’s stock exchange. Lasne had a bead on his clients: he knew that they were rich, discriminating and always in a hurry, so he designed his little unglazed cookie-cake so that it could be eaten without a knife, fork or spoon and without risk to suit, shirt or tie. It was an early and classy form of fast food.
Financiers are as rich as the bankers they were named for. They’re made from ground almonds, sugar, unwhipped egg whites, flour and an enormous quantity of melted butter, which is cooked until it is golden brown. And, in keeping with the theme, the cakes were originally baked in rectangular pans, so that they ended up resembling ingots.”
If you’ve got a few guests coming over for a pre-viewing dinner, I have to suggest one of my favourite dishes of all time, COQUILLES ST. JACQUES. It was a regular in my mom’s kitchen, and in the 70s, she served it on large scallop shells, as was all the rage, along with fondue and escargots. Anyone else unable to part with their family’s set of avocado green and harvest gold fondue tableware? (Or is it just me…)
I digress. Back to the program. Here is a make-ahead recipe from Ina Garten, who has been cooking it for dinner parties, since the start of her marriage to Jeffrey Garten in 1968.
“Here is an easy version of Coquilles St. Jacques, the classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese. It makes for a beautiful entree that matches well with a green salad, flinty white wine and good conversation. It can be made the day before serving and heated through in an oven while guests gather.”
Finally, because I get a lot of requests for chocolate recipes, I thought I’d leave you with Julia Child’s recipe for CHOCOLATE MOUSSE, as adapted by pastry chef and Paris resident, David Lebovitz.
“My search for the perfect, most luscious and intense chocolate mousse brought me right back from France, to America, to Julia Child’s recipe. Although I have a few other chocolate mousse recipes in my repertoire, her recipe is a classic and has that perfect slightly sticky texture, that sticks to your tastebuds, then hits you with a wallop of pure dark chocolate flavor.
This recipe requires a bit of whipping. So if you’ve ever wanted to really know why French women don’t get fat even though they eat all those luscious desserts, well…once you make this mousse, you’ll find out. But trust me, it’s worth it.”
Finally, because I’m pretty certain BJR is back in town this coming weekend, I’ve got the OK classic, Black Jack Randall’s Lavender Fudge. It’s an oldie, but a goodie.